Post by kickingfrog on Feb 16, 2011 20:14:31 GMT
Mark Hix's spring bubble and squeak
Bubble and squeak needn't be just for using up wintry leftovers. In fact I'm much more likely to cook the green veg and potatoes from scratch at any time of the year. The dish is so good with grilled meats; it also makes a delicious breakfast, brunch or lightish lunch.
Peas and beans – broad, runner and bobby beans – are chopped up with leftover or freshly cooked new potatoes, along with some spring or summer greens, spring onions and green herbs, then pan-fried as patties.
Serves 4
125-150g new potatoes, peeled and cooked
200g spring greens, cooked, drained
6 spring onions, trimmed
100g podded broad beans, cooked
100g podded peas, cooked
1 tbsp chopped parsley
salt and freshly ground black pepper
2 tbsp vegetable oil
Chop the potatoes, greens, spring onions and beans and place in a bowl with the peas. Add the chopped parsley, mix well, and season with salt and pepper to taste.
Shape the mixture into 4 even-sized patties and flatten them slightly.
Heat the oil in a non-stick frying pan and cook the patties for 3-4 minutes on each side until golden. Drain on kitchen paper and serve straightaway, or keep warm in a low oven until ready to serve.
• British Seasonal Food by Mark Hix (Quadrille, £25)
www.guardian.co.uk/lifeandstyle/ ... an-recipes
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Bubble and squeak needn't be just for using up wintry leftovers. In fact I'm much more likely to cook the green veg and potatoes from scratch at any time of the year. The dish is so good with grilled meats; it also makes a delicious breakfast, brunch or lightish lunch.
Peas and beans – broad, runner and bobby beans – are chopped up with leftover or freshly cooked new potatoes, along with some spring or summer greens, spring onions and green herbs, then pan-fried as patties.
Serves 4
125-150g new potatoes, peeled and cooked
200g spring greens, cooked, drained
6 spring onions, trimmed
100g podded broad beans, cooked
100g podded peas, cooked
1 tbsp chopped parsley
salt and freshly ground black pepper
2 tbsp vegetable oil
Chop the potatoes, greens, spring onions and beans and place in a bowl with the peas. Add the chopped parsley, mix well, and season with salt and pepper to taste.
Shape the mixture into 4 even-sized patties and flatten them slightly.
Heat the oil in a non-stick frying pan and cook the patties for 3-4 minutes on each side until golden. Drain on kitchen paper and serve straightaway, or keep warm in a low oven until ready to serve.
• British Seasonal Food by Mark Hix (Quadrille, £25)
www.guardian.co.uk/lifeandstyle/ ... an-recipes
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